Philly Steak Rice Bowls
Philly Steak Rice Bowls transform classic cheesesteak flavors into a slow-cooked, high-protein meal-prep dish served over rice with creamy cheese sauce, yielding 10 ready-to-reheat servings.
⚡Slow Cooker
Philly Steak Rice Bowls transform classic cheesesteak flavors into a slow-cooked, high-protein meal-prep dish served over rice with creamy cheese sauce, yielding 10 ready-to-reheat servings.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
To a slow cooker, add the minced garlic, sliced bell peppers, lean steak, beef bone broth, Worcestershire sauce, and soy sauce.
Cover and cook for approximately 6 hours.
While the steak is cooking, prepare the cheese sauce. In a blender, combine the nacho cheese sauce, fat-free cottage cheese, macaroni and cheese powder, light cream cheese, and ranch seasoning mix.
Blend the cheese sauce ingredients until smooth and set aside.
Once the steak is tender, use two forks to shred the meat directly in the slow cooker.
Stir in the shredded reduced-fat mozzarella cheese.
Pour the blended cheese sauce over the steak mixture and stir to combine.
Cover and let the cheese melt completely.
Serve the Philly steak mixture over cooked rice.
Store steak mixture and rice separately in airtight containers for up to 4 days refrigerated; freeze steak mixture for up to 3 months. Reheat gently on the stovetop or microwave until warmed through.
slow cooker
Yes, this recipe is designed for slow cooking. Cook on low for 6-8 hours until the steak is tender, then stir in the cheese sauce in the final 30 minutes.
Store assembled or component-separated bowls in airtight containers for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Chuck roast or brisket work well for slow cooking and become equally tender. Avoid lean cuts like filet, which dry out with prolonged cooking.
Substitute with low-sodium beef broth or chicken broth in the same quantity; the flavor will be slightly lighter but still savory.
Yes, freeze the steak mixture separately from rice in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently to preserve texture.
